Rum Pecan Pie

Pecan Pie

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Pecan Pie

Rum Pecan Pie

While Pecan Pie is not my favorite I certainly appreciate a good one.  I added dark rum, which I believe, improves the basic traditional Pecan Pie. Growing up in the Midwest we always had three traditional pies for Thanksgiving and Christmas: Pumpkin, Apple, and Pecan.  Try my Pecan Pie for your holiday dinner.  It just may become everyone’s favorite pie.

INGREDIENTS

1 Single Pie Crust

1 Cup Pecan Halves

2 Tablespoons Melted Butter

1/2 Teaspoon Kosher Salt

1 Cup Sugar

1 Cup Dark Corn Syrup

2 Tablespoons Dark Rum

1 Teaspoon Vanilla Extract

3 Lightly Beaten Large Eggs

Whipped Cream For Garnish (Optional)

Preheat oven to 400 degrees.  You can use premade pie crust or make your own (see below for pie crust recipe). Transfer pie crust to a 9 inch pie plate.  Crimp the edges of the dough with your fingers and use the fork to prick the bottom of the dough in several spots. Place in the fridge for about 30 minutes.  Remove from fridge and cover prepared pie shell with parchment paper.  Make sure to leave a bit of an overhang and add enough pie weights or dried beans to cover the bottom of pie crust.  Place in oven and bake for 15 minutes. Remove from oven and remove parchment paper and weights. Place back in oven and bake for another 5 minutes. Remove from oven and let cool completely. Set aside. Turn oven down to 350 degrees.  In a medium-size bowl combine pecans with 1 tablespoon butter and kosher salt.  Spread pecan mixture onto a parchment paper lined baking sheet.  Toast for 10 minutes.  Remove from oven and set aside to cool.  Meanwhile, in a medium-size bowl combine sugar, corn syrup, rum and vanilla extract and remaining butter.  Stir in eggs.  Add toasted pecans.  Pour filling into cooled piecrust.  Place in oven on bottom rack and bake for 50 to 60 minutes until center of pie feels gelatin-like when pressed with back of a spoon.  Remove from oven and transfer pan to wire rack to cool.  Serve with whipped cream if you lie.  Makes 1 pie. 

Pie Crust

INGREDIENTS

2 1/4 Cups Unbleached Flour

1/2 Teaspoon Kosher Salt

1 1/2 Sticks Cold Butter (Cut Into Small Pieces)

5 To 7 Tablespoons Ice Water

In a large-size bowl, combine flour and kosher salt.  Add cold butter, cut into small pieces; using your fingers, cut into butter until mixture resembles grated Parmesan.  Add 5 to 7 tablespoons ice water, a tablespoon at a time, while mixing with you’re your fingers, until dough holds together in a ball.  Turn dough out onto floured piece of wax paper.  Sprinkle more flour onto dough, cover with a second piece of wax paper, and place on baking sheet. Place in fridge for at least 2 hours or up to overnight.  When ready to use, remove dough from fridge and let sit, covered, at room temperature for 30 minutes.  

Pecans 2

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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